Spice it up! - Mexican pickled peppers

Think of the ultimate must-have in a Mexican fridge and you will always find pickled peppers. They are available in cans at any grocery store, but many restaurants create their own home-made ‘Chiles en vinagre’ as appetizers. If you are not a spicy daredevil, you can eat the pickled carrots which are a real treat. Did you know that it’s super easy to make your own Mexican pickled peppers? Time to give it a try!

Ingredients

• 1 pound jalapeño chilies
• 1 cup carrots, peeled and sliced
• ½ onion, diced in big cubes
• 6 garlic cloves
• 1 cup vinegar
• 1 tablespoon olive oil
• 2 bay leaves
• ¾ tsp thyme
• ¾ tsp oregano
• ½ tablespoon pepper corns
• 2 cups water
• Salt to taste
• 2 glass jars with lid, cleaned and desinfected

Preparation

1. Prepare the ingredients in the list above. The preparation process is quick.
2. Heat the oil in a large non-aluminum skillet
3. Add the carrots and sauté for 4-5 minutes, stirring constantly. Make sure to not overcook them, so they still have some crunch
4. Add the jalapeños, garlic and onion. Fry for another 7 minutes.
5. Lastly add the remaining ingredients, bring to a boil and cook on a low heat for 5 minutes.
6. Divide between the two glass pots, cover and leave to cool down, place in the refrigerator.
7. Pickled peppers keep in the refrigerator for up to a month.

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Tips

• You can use whole jalapeños instead of sliced ones. Make sure to put a small incision on the side before frying
• If you want, you can add different chilies or vegetables like zucchini or mushrooms